Kaya Jam Recipe

Notes: Find palm sugar, coconut cream, pandan leaves, and pandan flavoring, in your local Asian grocery store. If using pandan leaves, in step three, tie leaves in a knot and cook with coconut cream, and remove before adding egg yolks. Don't use coconut milk, as it will be too watery. I used a combination of clear pandan flavoring and green pandan paste because it was what I had on hand. Pandan bread is a popular bread to serve with this, but any bread will do.

Carefully whisk in remaining 1 1/4 cups coconut cream. Heat mixture, stirring until smooth. Continue to cook, stirring occasionally, until mixture has thickened slightly (foaming will have subsided and large, slow bubbles will form at the surface), about 8 minutes.

4.

Remove from heat and whisk half of mixture into yolk mixture. Return everything to saucepan and gently heat over medium low heat until mixture thickens to consistency of pudding. Strain into container and chill until cold and set, at least 4 hours.